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To Make Butter Quickly
From The household cook book, 1902
Serves 16
An easy method of washing butter is to remove it from the churn, pour off the milk, half fill the churn with cold water, and operate the churn for 1 minute.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 147. The excerpt below is the record exactly as published.
TO MAKE BUTTER QUICKLY.— Immediately after the cow is milked, strain into clean pans and sot over a moderate fire until it is scalding hot; do not let it boil; then set it aside, and when cold, skim off the cream, and the milk will still bo fit for any ordinary use. 13 194 MILK, BUTTER AND CHEESE When you have enough cream, put it into a clean earthen basin, beat it with a wooden spoon until the butter is made, which will not be long; then take it out of the milk and work it in a little cold water until it is free from milk, then drain off the water, put in a small tablespoon of fine salt to each lb. of butter and work it in. A small teaspoon of fine white sugar
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Cook this with the app: pantry check, scaling, and the assistant.